Pan Roast Recipe Inspired by Palace Station Oyster Bar and Station Casinos
This will give you the exact flavor profile for the Pan Roast you had at the Palace Station Oyster Bar in Las Vegas. Make it at home for those times you are not in Las Vegas to enjoy that Steam Kettle Cooking (SKC) style that Chef Ritter made so good!
It would also be helpful for others if you posted the brand of tomato bisque you used. I had a friend say that he used a box/carton version (from the soup aisle) that turned out great too!
Ingredients:
Tomato & Basil Bisque (approx 30oz) - premade from your market's Deli section
"Holy Trinity"
- 3 Shallots (golf ball sized), diced
- 6 stalks Celery, diced
- 1 Green Bell Pepper, diced
1 cup Chicken Broth, and 2oz for deglazing pot
1 Tablespoon Corn Starch
3/4 cup Half & Half
Proteins:
Sausage (Andouille, Spicy Pork, Chicken & Apple, etc.)
3 Chicken Breasts (boneless/skinless), cubed
Alternate Proteins for Seafood Version:
Crab, Lobster, Shrimp
3 cups Jasmine Rice
1/2 stick Butter
3 Tbsp Vegetable Oil (approx.)
1 Tbsp Old Bay seasoning
1/2 Tbsp Tony Chachere's Creole Seasoning (approx.)
Parsley for presentation (dried is fine)
It would also be helpful for others if you posted the brand of tomato bisque you used. I had a friend say that he used a box/carton version (from the soup aisle) that turned out great too!
Ingredients:
Tomato & Basil Bisque (approx 30oz) - premade from your market's Deli section
"Holy Trinity"
- 3 Shallots (golf ball sized), diced
- 6 stalks Celery, diced
- 1 Green Bell Pepper, diced
1 cup Chicken Broth, and 2oz for deglazing pot
1 Tablespoon Corn Starch
3/4 cup Half & Half
Proteins:
Sausage (Andouille, Spicy Pork, Chicken & Apple, etc.)
3 Chicken Breasts (boneless/skinless), cubed
Alternate Proteins for Seafood Version:
Crab, Lobster, Shrimp
3 cups Jasmine Rice
1/2 stick Butter
3 Tbsp Vegetable Oil (approx.)
1 Tbsp Old Bay seasoning
1/2 Tbsp Tony Chachere's Creole Seasoning (approx.)
Parsley for presentation (dried is fine)
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